sugar and 1 to 2 teaspoons of vanilla or other flavoring. Consistency will be that of a thickened, but not fluffy, whipped cream and is most appropriate for topping desserts or coffee drinks.
When using the blender to purée hot mixtures such as creamed soups and baby foods, strain the solids from the liquid, reserving the cooking liquid. Then place the cooked solids in the blender jar along with ½ to 1 cup of the reserved cooking liquid. Use the Pulse function to chop, then blend until desired consistency/purée is reached.
Allow hot foods to cool slightly before blending to prevent steam buildup, which may cause the lid to lift up from the blender jar.
Keep your blender out on the counter within easy reach and you will be surprised how often you will use it.
Keep ice cubes made of juices, yogurt, milk or fruit purées on hand to substitute for plain ice when making smoothies and frosty beverages to prevent diluting the drink.